Chicken Rizzala – Green Chicken Korma
bhavna on January 16, 2016
I don’t think I will be wrong in assuming that most of us wait all week for the weekend to make an appearance. So we can hide under the blankets and pretend to be oblivious to what the day may hold. A day where we can kick our shoes, relax and unwind and not be bothered by the things that keep us occupied during the week. We wait for the much-wanted laziness to take over us because there is no real rush to go anywhere and we can surrender to it unabashedly without feeling an iota of guilt of missing out on anything.
Most of us go out of our way to to make sure that the food we eat on the weekend is hardly relaxed. We want our food to be almost luxurious, a feast if I may call it that. Since all of us have memories of growing up on special weekend meals that our mothers so lovingly made for us, it has to be special.
And this food can not be a hurried affair, it needs a little TLC, a little effort, a little panache. Like this beautiful “Chicken Rizzala”. The silky smooth gravy is not one that is bursting with overpowering flavors but has a very mild delicate taste to it.
The succulent pieces of boneless Chicken soak up all the flavors of the herby green gravy, almost falling apart with every bite. If you are not a meat eater, you can substitute the Chicken with some ‘Paneer’ (Cottage Cheese) and still enjoy this dish.
The recipe I have used is from Camellia Punjabi’s versatile cookbook “50 Great Curries of India”. I have completely skipped the “Cream” as I did not want to feel too guilty about indulging in a sinfully rich dish. I hope you enjoy making this dish as much as I do. But nonetheless, the dish tastes as delicious and thoughtful as we want our weekend meals to be.
Recipe (Cooking time 60 minutes, serves 4)
For the Green masala
- ½ cup unroasted Cashew-nuts
- Two tbsp vegetable Oil
- Two medium Onions roughly chopped
- 3 Green chilies (You can increase the quantity of chilies if you want the dish to be a little spicy)
- One large handful of Coriander leaves
- 1/3 cup Mint leaves
For the Chicken
- 500 gms Chicken Breasts cut into medium sized pieces
- 2 Bay Leaves
- 1 inch Cinnamon stick
- 1 ½ tsp of freshly grated Ginger
- Two cloves of Garlic finely chopped
- One tsp of Coriander powder
- ½ tsp Cumin powder
- ½ tsp Sugar
- Juice of 1 Lemon
- ½ tsp Mace powder or 1 blade of Mace
- Salt to taste
- One tsp Vegetable Oil
- 1 tbsp Cream (Optional)
- One tsp Butter
- Soak the Cashew-nuts in warm water for at least 15 minutes
- Heat 2 Tbsp Vegetable oil in a pan and fry the Onions on a medium heat until they are almost crispy brown without burning them.
- Add the Onions in a blender with the Coriander and Mint leaves, green chilies and Cashewnuts with a tbsp of water and blend to a smooth paste.
- In the same pan that we cooked the Onions heat one tsp of Oil. Add the Bay leaves, Cinnamon stick, Cardamom, Ginger and Garlic and saute on a low flame.
- Now add the Chicken and saute on a medium flame, turning it around so the Chicken is lightly brown without burning. Now add the Coriander and Cumin powder and mix well. Ensure that you keep stirring the Chicken so it doesn’t stick to the pan and the masalas don’t burn.
- Lower the flame and add the Green Puree carefully as it will splatter everywhere. Add ½ cup of warm water if the gravy is too thick. Add Salt & Sugar and cook on a low flame till the Chicken is cooked. Do keep in mind that the Gravy will keep sticking to the pan, so stir it on and off.
- Once the Chicken is cooked add the juice of the lemon and mix well.
- Heat the Butter in a pan and add the mace powder in it, add this Butter and mace tempering to the Chicken. If you are using Mace blade add it to the Butter, leave it for 20 minutes, remove it before adding the Butter to the Chicken. Add the Cream just before serving. Garnish with some shredded Ginger and mint leaves.
- Serve hot with some Saffron rice or naan.
Recipe Courtesy :Camellia Punjabi’s “50 Great Curries of India”.
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